Boiled fish is much improved in flavour if, instead of being just cooked in plain water it is gently poached in hot water to which the following ingredients have been added: to 2 1/2 quarts of water, 1 large onion sliced in rings, a bunch of mixed herbs, 1 clove of garlic, 1 shallot, 8 to 10 peppercorns, 1 tablespoonful of coarse salt, 1/2 glass of good wine vinegar, adding, to taste: a pinch of curry, 1 clove, 1 sliced carrot.
This is called a Court Bouillon.
Court Bouillon with its herbs, spices and vegetables should always be allowed to simmer for an hour before the fish is put into it.
If it is desired to use the excellent stock which results from cooking fish in a Court Bouillon as a basis for soup, the half glass of vinegar may, if liked, be replaced by 1 glass of dry white wine.
Court Bouillon with Wine.
Use the same ingredients in the same proportions as above, but instead of the 2 1/2 quarts of water use half water and half cheap red wine, adding a glassful of wine vinegar.